4 ounces sharp processed cheese choices
2 1/2 pounds lean ground beef
1 1/2 cups chopped onions
3 potatoes, peeled and cubed
1 1/2 cups cooked ham, diced
1 1/4 teaspoons salt and pepper to taste
1 tablespoon cream of mushroom soup
1 tablespoon Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Layer 1 1/2 cups of meatloaf onto a 7 inch baking sheet. Spoon ¼ cup of the cheese over meatloaf and sprinkle with crushed tomatoes over the top.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan with cooking spray. Coat with cooking spray.
Spread the meatloaf all over the cheese mixture in the baking dish. Bake uncovered in preheated oven for 4 to 5 minutes. Render fat between each layer of meatloaf, closing it between layers.
Bake meatloaf in preheated oven for 1 hour. Remove a layer of meatloaf from the oven. Brush juices in the center of each meatloaf with melted margarine, sprinkle with tomato and cheese.
The crust was good, we skipped the sugar and butter and used real Italian dressing -- definitely a keeper, we're doggies first -- and the kids loved it, didn't matter what kind of crust they got. I did this with a hamburger and got the crust nice and crusty, next time I think I would take this and freeze it and eat later...
It was okay. I thought it was gone by the time I finished cooking it. Maybe I should have added bread crumbs or something. Not sure what people were looking for when they needed this much bread, since it was over cooked. Maybe they were just looking for something to relax over a cold night, rather than something to keep warm. Well, I have usually only one can of pine nuts, so I used that. I added about a tablespoon of vanilla and a teaspoon of almond extract, and I omitted the third from the last recipe. I always use one can of pine nuts, so that was the only thing I changed. I will be keeping this in my repertoire when I am traveling.
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